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Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Crossref DOI link: https://doi.org/10.1007/s11947-015-1474-3

Published Online: 2015-02-04

Published Print: 2015-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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